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Peanut Butter Sandwich Cookies

LarrianLarrian
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servings:
Makes 12 cookies

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Peanut Butter Sandwich Cookies photo Save this recipe 1
servings:
Makes 12 cookies

Ingredients

  • 1/2 cup (1 stick) plus 4 tablespoons unsalted butter, room temperature
  • 1 cup old-fashioned oatmeal
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup peanut butter
  • Turbanado sugar, for sprinkling
  • Filling
  • 4 tablespoons unsalted butter
  • 3/4 cup peanut butter
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon salt
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directions

  • 1

    1. Line a baking sheet with parchment paper; set aside. Melt 4 tablespoons butter in a medium saucepan over medium heat. Add oats and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture onto prepared baking sheet and let cool.

  • 2

    2. Meanwhile, preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or a nonstick baking mat; set aside.

  • 3

    3. In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together remaining 1/2 cup butter, granulated and brown sugars. Add peanut butter and mix until well combined.

  • 4

    4. Add oat mixture and flour mixture; mix on low speed until combined. Turn dough out onto a piece of parchment paper. Cover dough with a second piece of parchment paper and roll out dough, between parchment, to 1/4 inch thick. Carefully slide rolled dough onto the back of a baking sheet and transfer to a refrigerator until chilled, about 20 minutes.

  • 5

    5. Remove top layer of parchment paper; cut out cookies using a 2-inch round cookie cutter. Place cookies 1 inch apart on prepared baking sheets; sprinkle with turbinado sugar.

  • 6

    6. Transfer baking sheets to oven and bake until golden, rotating baking sheets halfway through baking, about 10 minutes. Let cool completely on baking sheets.

  • 7

    7. Mix all ingredients of the filling together in the bowl of an electric mixer fitted with the paddle attachment on medium speed until smooth. Transfer filling to a disposable pastry bag until ready to use.

  • 8

    When cookies have cooled completely, snip the end of the pastry bag and squeeze filling in a spiral motion on the bottom side of half of the cookies. Top with remaining cookies to form sandwiches.


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